Yield: 7 Servings
|2 cups||Brown sugar|
|1 tablespoon||Dry mustard|
Wash, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight. Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions.
Put in vinegar solution and bring to a boil. Pack into sterilized pint jars to within ½ inch of top. Process in boiling water bath five minutes.